Fresh Mozzarella Basil - Recipes

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Results 1 - 10 of 38 for fresh mozzarella basil

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1. PASTA TOMATO BASIL SALAD

In a medium-large saucepan, boil ... or 3/4-inch cubes mozzarella. If tomatoes are larger, ... temperature or refrigerate until ready to serve.

2. MOZZARELLA WITH FRESH TOMATOES AND BASIL

On serving platter, alternate slices of Mozzarella and tomatoes. Mix together oil, lemon juice, basil, rosemary, and thyme. Spoon ... with salt and pepper.

3. TOMATOES WITH FRESH MOZZARELLA AND BASIL

On 6 salad plates, overlap tomato slices and Mozzarella cheese in an attractive pattern. Sprinkle with chopped basil leaves; garnish with whole leaves. ... hours in the refrigerator.

4. MOZZARELLA TOMATO BASIL PASTA

Great hot or cold! Slice the Mozzarella into less than 1-inch cubes ... Mozzarella. Finely chop basil and add to tomato/mozzarella mixture. ... well. Serve over noodles.

5. SAUSAGE & BASIL BAKED ZITI

Cook pasta according to package ... paste, 1/4 cup basil, onion powder, garlic powder ... 1 cup of Mozzarella cheese and Parmesan cheese. Fold ... Serves 6. . Ley-Harris

6. SHERRY'S LEMON-BASIL ARUGULA SALAD

In a large bowl, combine arugula, mozzarella balls, olives, red onion, and ... bowl, whisk together basil, lemon juice, honey, Dijon ... with French's fried onion.

7. TOMATO BASIL PIZZA

Preheat oven to 375°F. Spray ... with 1 cup mozzarella. Combine the remaining mozzarella cheese, Parmesan, basil, garlic, and mayonnaise in ... and bubbly. & B GARRISON

8. KATHRYN'S TOMATO BASIL SALAD

Layer cheese and tomato slices, sprinkle fresh picked basil over each layer. Top with ... fresh baked French bread for sopping up oil and juices.

9. TOMATO, BASIL, AND MOZZARELLA SALAD

Slice tomatoes crosswise into 1/2 ... salad plate. Sprinkle Mozzarella on top of each tomato. Cut fresh basil leaves into strips and top ... a great summer salad.

10. PENNE WITH BASIL & MOZZARELLA

Cut the Mozzarella into very thin slices then ... to melt. Serve immediately, sprinkled with the basil. Preparation time: 25 minutes. Serves: 4.

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